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Nutrition Facts
Serving Size 1 (42g) Recipe makes 80 servings The following items or measurements are not included below: 1/4 allspice juniper berries mixed peppercorns 17 ounces raspberry vinegar red wine vinegar
Calories 29
Calories from Fat 4		(15%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 717mg		29%
Potassium 104mg		2%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 1.0g	3%
	Sugars 4.3g
Protein 0.8g		1%
detailed view... how is this calculated?

Spiced Pickled Red Cabbage

Recipe #387082 | 2 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 25, 2009

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.

SERVES 80 , 20 cups (change servings and units)

Ingredients

3 heads red cabbage, 10-12 pounds cored and shredded
1/2 cup salt, separated
2 red onions, peeled, halved, sliced thin
1/4 allspice
1/4 cup juniper berries
1/4 cup mixed peppercorns
1/4 cup celery seed
2 bay leaves
2 cinnamon sticks, broken
17 ounces raspberry vinegar
47 ounces red wine vinegar
1 cup brown sugar
1/2 cup mustard seeds
1/8 cup ground mace
1 tart apple, peeled cored and shredded

Directions

1
In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
2
After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
3
Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
4
OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
5
Prepare canners, jars and lids.
6
Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
7
In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
8
Discard spice bag.
9
Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
10
DON`T discard the liquid. Keep it heated.
11
Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
12
Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
13
Remove air bubbles.